Commis Chef - Level 2 Standard

A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role.

A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore, having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired.

The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

The course includes (but is not limited to) the following areas within the Knowledge (Know it), Skills (Show it) and Behaviours (Do it):

Culinary - includes: identify the factors which influence the types of dishes and menus offered by the business; Apply correct preparation and selection methods when using meat, poultry, fish and vegetable dishes; Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed.

Food Safety - includes: Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation; Maintain a clean and hygienic kitchen environment at all times; Follow safe working practices.

People - includes: Know how to support team members when the need arises; Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required; Behave in a manner in line with the values and culture of the business.

Business - Understand the basic costing and yield of dishes and the meaning of gross profit; Follow instructions to meet targets and effectively control resources; Be financially aware in approach to all aspects of work.


End Point Assessment (EPA)

The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job.

The assessment activities will be completed by the independent end assessor as follows:
* On-demand test - 90-minute multiple choice test
* Practical observation in the workplace -
* Culinary challenge observation - 2 hours
* Professional discussion (40 minutes) - this must be the final assessment

The first three elements can be done in any order

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

Next: What will I learn?

What will I learn?

The course includes (but is not limited to) the following areas within the Knowledge (Know it), Skills (Show it) and Behaviours (Do it):

Culinary - includes: identify the factors which influence the types of dishes and menus offered by the business; Apply correct preparation and selection methods when using meat, poultry, fish and vegetable dishes; Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed.

Food Safety - includes: Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation; Maintain a clean and hygienic kitchen environment at all times; Follow safe working practices.

People - includes: Know how to support team members when the need arises; Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required; Behave in a manner in line with the values and culture of the business.

Business - Understand the basic costing and yield of dishes and the meaning of gross profit; Follow instructions to meet targets and effectively control resources; Be financially aware in approach to all aspects of work.

Next: Assessment

How will I be assessed?

End Point Assessment (EPA)

The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job.

The assessment activities will be completed by the independent end assessor as follows:
* On-demand test - 90-minute multiple choice test
* Practical observation in the workplace -
* Culinary challenge observation - 2 hours
* Professional discussion (40 minutes) - this must be the final assessment

The first three elements can be done in any order

As part of the apprenticeship framework, reviews are completed every 12 weeks by the assessor where progress is discussed by the apprentice, assessor and employer.

Next: Career Opportunities?

Career Opportunities

Recognised qualification for your CV.

Progression from this apprenticeship is expected to be into a Chef de Partie role or Senior Production chef role

Next: Entry requirements

Entry requirements

Employers will set their own entry requirements in order to start on this apprenticeship.

Ideally, you will be employed for a minimum of 30 hours a week in the professional area that your Apprenticeship is in.

Looking for Employment? See below for what to do next…

- Apply for this apprenticeship.  We can then support you to find employment and prepare your job application.

- Register your details and search online for vacancies at www.gov.uk/apply-apprenticeship

- Check the College’s website page regularly: www.kendal.ac.uk/apprenticeships/apprentice/

- Make sure your CV is up to date and is relevant to the job industry you are applying to.

Adult fees

£

Next: Apply

Apply for Commis Chef - Level 2 Standard

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